Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 8 oz sliced white mushrooms
  • 4 oz cream cheese, softened
  • 1/4 cup beef broth
  • 1 tsp smoked paprika
  • 2 cups shredded provolone cheese

Instructions:

  1. Heat olive oil over medium-high heat. Add the beef and cook until it reaches a deep brown color. Drain excess grease if necessary.
  2. Add the diced onions, peppers, and mushrooms to the skillet. Sauté for 5–7 minutes until the onions are translucent and the mushrooms have browned.
  3. Reduce heat to low. Stir in the softened cream cheese and beef broth, mixing continuously until the sauce is smooth.
  4. Stir in the garlic powder, paprika, salt, and pepper until the mixture is fragrant.
  5. Transfer the mixture to a baking dish or oven-safe skillet and spread the shredded provolone evenly across the top.
  6. Bake at 400°F (200°C) for 10–15 minutes, or until the cheese is bubbling and golden-brown.
  7. Let the casserole rest for about 5 minutes after taking it out of the oven to allow the sauce to set.